21 8 THE CONNECTICUT POMOLOGICAL SOCIETY. 



grow apples on white sand, but there are some varieties 

 which will do very well on a light sandy soil. And so the 

 question of adaptability of variety to soil has got to be con- 

 sidered all along the line. In Western New York and Ohio, 

 along the shores of the lake they have what I term a sort 

 of clay shale. It is a soil which is somewhat hard, the plow 

 goes down and strikes right on to the stone formation on 

 which the soil lies. That soil is admirably adapted to the 

 growing of grapes. They grow grapes all along there, splen- 

 did crops of them, and of most any variety. The grape is 

 well adapted to this soil. So that I contend that the ability 

 to select varieties of vegetables for a particular soil, in a 

 large way, determines a man's success financially with fruit 

 growing. Failure to do this usually means loss. 



Another thing: We should select varieties that will 

 withstand atmospheric conditions and changes. I presume 

 there are a great many people here who have cultivated the 

 Brandywine strawberry. I know by actual losses, and exam- 

 ination of the blossoms of the Brandywine that it will some- 

 times have its pistils killed by frost previous to opening, and 

 even on cold nights when the thermometer hardly goes to the 

 freezing point it will be injured, while other varieties right 

 alongside of it, with open blossoms, are not hurt at all. So 

 we see that certain varieties are tender. Unless we are care- 

 ful, we are apt to have that condition. I blieve that the so- 

 called Bordeaux injury to fruit is, to some extent at least, 

 the result of the cold, wet, rainy nights that we sometimes 

 have in the spring-time. I believe it is due to that as well, 

 perhaps, as to the Bordeaux. In order to satisfy myself 

 about that, I went to several places in Connecticut that never 

 have been sprayed with Bordeaux and found this same 

 appearance of the fruit that we get, and which is attributed 

 to the so-called Bordeaux injury. I cannot believe that all 

 the injury which has been laid to the door of Bordeaux mix- 

 ture is caused by the Bordeaux. I sometimes regret that the 

 bulletin was ever published which gave Bordeaux the black- 



